/ck/ - Food & Cooking

Add meat.

Five-spice-powder if it need be azn in taste.

>garlic lose all flavour despite added to last 3 minutes

Perhaps add it and all other strong spices first thing, to aromatize the oil? I learned this from Indian (as in the subcontinent) recipes where you fry the dry spices and wet pastes in the oil for a minute first to imbue the oil with their flavours, but it works great with a lot of recipes.

If your stir-fry contains meat though, fry the meat first, then add spices and pastes. Let them work their majicks in the hot meat and oil for a minute or two, then proceed with vegetabely and last sauces.

I use rice wine for the smell and fragrance and a dash of thai fish sauce for the taste.

I don't know about other people but ginger and garlic should be chopped and lightly fried first thing after the oil has been heated up, then the meat, veggies, then the sauce.

You don't want to keep it on the stove for too long. The key is high heat and constant stirring so nothing burns.

>>10439

>1. soy sauce but too salty and tastes bland

add sugar, preferably brown sugar

>2. sesame oil has a burnt taste to it

you're probably burning it by cooking it on too high for too long

>3. ginger and garlic lose all flavour despite added to last 3 minutes

you're not supposed to add them at the end. try adding them same time as soy sauce. also try sauteeing the garlic first for a bit in oil.

how are you adding the ginger? you chopping it or grating it?

>4. cayenne provided some heat to it but not much in flavour

are you adding powdered cayenne? try adding fresh hot peppers, finely chopped, with seeds in (thats where the heat comes from). i find a mix of sweet chili and hot chili is nice.

>I replaced the sesame oil with toasted sesame seeds which works somewhat but sesame do not provide much impact.

are you grinding the sesame with mortar and pestle before-hand?

>Is peanut oil any more flavourable than sesame oil?

depends what you're cooking. peanut oil is best in peanut-y dishes, like peanut satay.

>vegetable stir fry

>vegetable

Bait thread.

>>10439

>soy sauce

add honey or brown sugar to turn it into basic teriyaki

alternatively use fish sauce

>sesame oil has a burnt taste

that has a really low smoke point so either add some olive oil to bring the smoke point up or turn the temperature down

>ginger and garlic loses flavour

add them before anything else and give it a bit of a caramelising in the oil to bring out the flavour or just add more

alternatively use asian five spice, cloves, things like that.

>cayenne

use a hot sauce instead and serve it on the side so you can either scrape a small bit through each mouthful until you find a good match or just stir the whole thing through.

>sesame seeds

throw them on as a garnish or through at the end

>peanut oil

it tastes different so keep that in mind but yes it is a bit stronger.

Not having meat will make it taste really bland so you might have to just bite the bullet and murder a poor, defenseless animal and further subsidise the sometimes literal meat-grinder industry of farming, breeding animals just for slaughter and consumption.

my go to stirfry is chicken, broccoli, mushrooms and carrots. covered in a mix of a can of mushroom soup and a can of mandarin orange slices.

side note the liquid from the mandarin oranges is mixed with the condensed soup before being mixed with the meat and veggies then the orange slices are put on top at the very end.

all on rice of course.

>>10445

what in the world is satay? Do you mean sauté? it's pronounced so-tay

>>10762

satay is a southeast asian meat skewer dish, usually served with peanut sauce. learn some culture.

Your wok is almost surely not hot enough.

That said, blanch the harder vegetables (broccoli, carrot) before putting them in the wok. Not fully cooked, but enough to get them started softening.

Brown the onions a bit in the wok. Not scorched, just barely starting to color, but definitely past translucent.

Garlic (smashed!) & ginger (shredded!) in, along with another dose of oil. Now those parblanched veg, snow peas, peppers.

STIR FRY, not stare fry. Gotta be hot and sizzling. Keep it moving so it doesn't scorch. Little splash of orange juice to coat everything. When it reduces, you're done - get it out of the wok pronto.

all these are dope suggestions. Also don't underestimate the power of cumin, szechuan and hot sauce

I don't know if you're using hot sauce or not but you better slap some sriracha on tha t. Or habanero pepper sauce. or just peppers